การพัฒนาตำรับอาหารท้องถิ่นสำหรับผู้สูงอายุ

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Developing Local Recipes for the Elderly

พัศมัย เอกก้านตรง; อรพินท์ บรรจง; อทิตดา บุญประเดิม; จินต์ จรูญรักษ์

Date:2010-06

Abstract:

This study was aimed at identifying and developing nutritious ingredients in local Thai recipes for
healthy elderly people, based on their nutrient requirements. Community leaders were identified and asked
to point to community cooks within their communities. A list of 201 local dishes was identified through indepth
interviews performed among 74 local food experts. From the list, 40 dishes were selected that had
the potential to improve the overall nutritious quality of food, for instance adjusting meat and vegetable
quantity and substituting coconut cream with cereal cream and/or soy milk. The recipes were adjusted
and tested for sensory acceptability by the elderly in their communities. Mixed-dish recipes provided the
highest average energy content (319 Kcal per serving), while namprik (fish sauce with chillies) and noncoconut
cream curry provided the lowest energy content (89 Kcal per serving). Noodle soup with chicken
had the highest content (6 mg). Thai rice noodles in sweet chilli sauce (kanom jeen nam prik), Thai rice
noodles in spicy sauce (kanom jeen nam ya), steamed snake-head fish with Morinda Citrifolia Linn (Noni)
leaves (hor mok pla chon bai yor), and namprik had the highest fiber, iron and vitamin A content. Since cereal
cream and/or soy milk, which contain appropriate fat content, were used instead of coconut cream in this
study, these recipes may help to decrease the risk of chronic non-communicable diseases in the elderly.